servings: 2 prepping time: 15 min cooking time: 30 min
1 medium butternut squash, peeled and diced
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
4 cups vegetable broth
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp nutmeg
In a large pot, heat olive oil over medium heat.
Add onion, carrots, and garlic. Sauté until softened.
Add the diced butternut squash to the pot and cook for another 5 minutes.
Pour in the vegetable broth, and bring the mixture to a boil.
Lower the heat and simmer until the squash is tender.
Use an immersion blender to puree the soup until smooth.
Add salt, pepper, cinnamon, and nutmeg. Stir well to combine.
Serve hot with a swirl of coconut cream and a sprinkle of chives if desired.